Mediterranean Steak Bowl

This Mediterranean steak bowl has become my quick fix for busy evenings when I want something hearty but fresh and bright. It brings together simple ingredients into a satisfying meal that feels special without fuss.

I first made this after grabbing some sirloin on sale and wanted a meal that could please everyone at the table. It quickly turned into a regular since everyone loved the mix of fresh and rich flavors.

Ingredients

• Sirloin steak: about one inch thick for a tender, flavorful centerpiece. Pick a cut with some marbling for juiciness
• Olive oil: adds healthy fat and helps carry the flavors of the marinade and vinaigrette. Use extra virgin for the best taste
• Fresh garlic cloves: minced for a sharp aromatic boost. Fresh is key as powdered garlic won&t do the same job here
• Lemon juice: brightens and balances the richness of the steak and the bowl overall. Always choose fresh lemons for that zesty kick
• Dried oregano and thyme: bring Mediterranean herbs that complement steak and veggies well. Opt for fresh if possible but dried works fine
• Salt and pepper: enhance all the flavors without overpowering
• Cooked grains: such as brown rice quinoa or cauliflower rice for the base. Choose quality grains with good texture and no additives
• Roasted chickpeas: add protein and crunch and are a great option if you avoid grains. Look for crispy and well seasoned if buying pre roasted
• Cherry tomatoes: halved for juicy sweetness. Pick firm and vibrant tomatoes for freshness
• Cucumber: diced to add cool crunch and freshness to contrast the savory steak
• Red onion: thinly sliced for a touch of sharpness. Use fresh and crisp onions that have not sprouted or shriveled
• Kalamata olives: pitted for salty briny notes. Choose olives packed in brine not dry salted for better flavor and texture
• Feta cheese: crumbled adds creaminess and salt. Use a quality feta that is crumbly but not too dry
• Fresh herbs: such as parsley or dill chopped. Fresh herbs make a huge difference so avoid dried here for the best result
• Greek yogurt: plain or coconut yogurt for a dairy free option. Greek yogurt gives thickness and tang
• Grated cucumber: squeezed dry to keep tzatziki creamy not watery
• Fresh lemon juice: for brightness
• Minced garlic: for flavor
• Fresh dill: chopped to lift the tzatziki with herbal notes
• Olive oil and lemon juice: for a classic simple dressing
• Honey: to balance acidity but can be omitted for Whole30 or sugar free diets
• Dried oregano: for more herb depth

Instructions

Marinate The Steak:

Mix olive oil garlic lemon juice oregano thyme salt and pepper in a bowl. Coat the sirloin steak thoroughly and set covered in the fridge for at least 30 minutes up to 4 hours. This helps tenderize the meat and infuse flavor deeply.

Prepare The Tzatziki:

Combine Greek yogurt grated cucumber lemon juice garlic and dill in a bowl. Season with salt and pepper to taste. Chill in the fridge for at least 15 minutes to let flavors meld and thicken.

Make The Lemon Vinaigrette:

Whisk olive oil lemon juice honey garlic oregano salt and pepper together in a small bowl until emulsified. This bright dressing ties all the components together.

Cook The Steak:

Heat a skillet over medium high heat until very hot. Add the marinated steak and sear for about 4 to 5 minutes each side for medium rare, or longer depending on your preferred doneness. Let it rest for 5 minutes before slicing thinly against the grain to keep it tender.

Assemble The Bowl:

Start with a base of cooked grains or roasted chickpeas in your serving bowl. Layer with sliced steak then scatter cherry tomatoes cucumber red onion olives and feta cheese on top. Sprinkle with fresh herbs. Finish by dolloping tzatziki and drizzling the lemon vinaigrette over everything.

My favorite ingredient in this bowl is the fresh dill in the tzatziki. It adds a bright herbaceous note that cuts through the richness of the steak and cheese perfectly.

Storage Tips

Store leftover steak and bowl ingredients separately to keep textures optimal. The steak will last 3 to 4 days refrigerated if wrapped well. Tzatziki is best within 2 days as fresh yogurt can lose thickness and flavor. Grains and chopped veggies keep well for up to 4 days in airtight containers.

Ingredient Swaps

Try swapping sirloin with flank or hanger steak if you want a different cut. Just adjust cooking times accordingly. If avoiding grains and chickpeas you can use spiralized zucchini or cauliflower rice instead. For dairy free use coconut yogurt and omit or use vegan feta style cheese alternatives.

Serving Ideas

Serve this bowl with warm pita or flatbread if you want more carbs on the side. Add a spoonful of harissa or your favorite hot sauce if you like a bit of heat. Pair with a light cucumber and tomato salad dressed simply with olive oil and lemon for extra freshness.

This Mediterranean steak bowl is perfect for a quick nourishing dinner that feels fresh and satisfying without complicated prep.

Frequently Asked Recipe Questions

→ What cut of steak works best for this dish?

Sirloin steak about 1-inch thick is ideal for its balance of tenderness and flavor. It sears well and slices thinly.

→ Can I substitute the grains used in the bowl base?

Yes, brown rice, quinoa, or cauliflower rice all make excellent bases depending on dietary preferences.

→ How long should I marinate the steak for best flavor?

Marinating for at least 30 minutes enhances taste, though 2 to 4 hours will deepen the herb and lemon infusion.

→ Is there a dairy-free alternative for the tzatziki and feta?

You can use coconut yogurt instead of Greek yogurt and omit or replace feta with dairy-free cheese options.

→ What is the best way to cook the steak for this bowl?

Sear the steak in a hot skillet for about 4–5 minutes per side until medium-rare or desired doneness, then let it rest before slicing.

→ How can I adjust the lemon vinaigrette for Whole30 compliance?

Simply omit the honey from the vinaigrette to keep it Whole30-friendly without sacrificing brightness.